The sheets used for the background should be larger than the mold, and at this point in the preparation they will hang on the outside. Two sheets are spread, one on top of the other. In the filling, with the help of a spoon, holes are made in which to deposit whole eggs, which will remain hard during baking. The traditional pasqualina cake is made only with chard, because in the Easter season artichokes are expensive. Then the upper leaves, at least two, very thin, are extended, greasing them between them to prevent them from sticking, and blowing with the help of a straw to create a gap between them, as an air chamber.
The leaves are rolled on the edges of the mold towards the inside, creating a decorative fold, and it is baked. When it's done cooking, the filled cake will look nice and full. The pasqualina cake is typical of Easter. It represents the peak of the Paschal meal and in the past it was the apotheosis of the skill of housewives, who legend has it they were able to superimpose up to thirty sheets of dough as a tribute to the age of Christ.
A variation for other times includes the use of beets , squash , aubergines , or another vegetable instead of artichoke. The existence of the Genoese pasqualina cake is documented in the 16th century , when the writer Ortensio Lando cites it in the Catalog delli inventori delle cose che si mangiano et si bevano 'Catalog of inventors of things that are eaten and drunk' , although then it was known as gattafura.
In centuries past, eggs and cheese, essential ingredients of pasqualina , were foods that were only eaten on great occasions.
Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 40 mins. Cook: 60 mins. Total: mins. Servings: 8 servings.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Recipe Tags: Mozzarella lunch latin family dinner. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. In some recipes, the eggs are placed raw into the stuffing, and they bake together with the rest of the preparation. In others, like my version, the eggs are hard-boiled before cooking.
Yet, this is the first time that we cook Swiss chards. We tasted this pie a little before Easter this year, and both children and adults enjoyed it, accompanied by a green salad and fresh tomatoes.
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The devil is always pushing the envelope, whether it is with humor or culinary surprises. I love it, Adriana! Thanks Mike, great recipe. Back home in Uruguay my mother would add either green or black olives. May I ask with adding sugar? To be honest, not sure,. Yes, absolutely. As another Uruguayan who makes this all the time,I can assure everyone the eggs will be fully cooked when you take the pascualina out of the oven. Also, we eat pascualina anytime, and quite often.
I dont know if it was at one time, maybe, because of the name, but nowadays its a very common dish. Im making some right now for my kids to take to school for lunch. They love it and I feel like Im feeding them something healthy.
I actually make handles with the filling. Like empanaditas de Pascualina. Hey Luca, you are absolutely right that pasqualina with a q is originally an Italian recipe.
However, it was modified slightly when it migrated to South America and is now a staple in Uruguay, Argentina and other Latin American countries. We will make sure to update the article to reflect this. Thanks so much for your comment! Thank you for your recipe! It tastes like the Pascualina my mom makes in Uruguay.
It brings me lots of beautiful memories. My boys love it as well!! Thank you so much for your kind words, Desiree. So happy we were able to bring back memories for you and for your boys! Your email address will not be published.
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